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Brothy Green Lentils
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Brothy Green Lentils

35 minServes 4Nutri-Score A€
from @startwithbeans27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oil (for sautéing)Pantry15 ml
  • carrot (diced)Produce2 pieces
  • celery (diced)Produce2 pieces
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • green lentils (rinsed (1.5 cups))Pantry285 g
  • water (4 cups for brothy lentils)Other960 ml
  • salt (1 teaspoon, added at the end)Spices5 g

per serving

Nutrition

284kcal

Carbs
44 g
Proteins
18 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Slotted spoon

step by step

Method

  1. Sauté the aromatics

    • Heat the Dutch oven and add the olive oil.
    • Add the carrot, celery, onion and garlic.
    • Sauté for 3 to 4 minutes until softened.
    Step 1

  2. Toast the lentils

    • Add the green lentils to the pot.
    • Stir and let them cook for about 30 seconds.
    Step 2

  3. Add the water

    • Pour in the water: double the volume of lentils, plus an extra cup for a brothy result.
    • For less broth, use only three cups of water for the lentils.
    Step 3

  4. Simmer the lentils

    • Bring to a boil, then lower the heat to a gentle simmer.
    • Cover and simmer for 20 to 25 minutes.
    • Taste a lentil: it should be tender with a little bite.
    Step 4

  5. Season and finish

    • Add the salt.
    • Cover and simmer for 5 more minutes.
    Step 5

  6. Serve

    • Spoon the lentils and their broth over a bowl of sweet potato, broccoli, greens and purple cabbage.
    • Add extra broth and a crunchy topping if you like.
    Step 6
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